The Aga comes into its own at Christmas, with its range of ovens making festive cooking easy. Steve will show you how to make the most of your Aga at Christmas time, including advice on what to cook in which oven and for how long, as well as some inspirational twists on seasonal dishes to revitalise your Christmas entertaining.
With plenty of hands on cooking, dishes on this course typically include:
Festive breads and brioche
Ballotine of salmon with savoy cabbage, lardons,
rosemary beurre blanc
Royale roast preparation
(bird within a bird)
Confit of duck with wild mushrooms, potato fondant,
red onion marmalade
Moroccan-spiced chicken with butternut squash
Apple, walnut and mincemeat slice
The above are representative of the style of recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.